"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Salsa Verde Recipe

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This recipe for Salsa Verde, by , is from New Hope Fellowship Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Judy Schoch
Added: Thursday, May 3, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup extra-virgin olive oil
6 T finely chopped fresh flat leaf parsley
3 T finely chopped fresh rosemary
3 T finely chopped fresh thyme
3 T finely chopped fresh mint
1 tsp. white wine vinegar
1/4 tsp. freshly ground black pepper

Directions:
Directions:
In a small bowl, mix together all ingredients. Serve with chips or grilled meats.

Number Of Servings:
Number Of Servings:
3/4 cup
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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